Red Snapper Stew

Transform your dinner table with the vibrant flavors of this hearty Red Snapper Stew, a comforting seafood dish that's brimming with rich Mediterranean-inspired ingredients. Tender chunks of red snapper are gently simmered in a robust tomato-based broth infused with aromatic spices like paprika, cumin, and oregano. Seasonal vegetables, including potatoes, carrots, celery, and sweet red bell pepper, lend depth and texture to this warming stew. Perfectly balanced with fresh parsley and a refreshing squeeze of lemon, this one-pot meal is simple yet elegant, making it ideal for weeknight dinners or casual entertaining. Ready in just an hour, this red snapper recipe highlights wholesome ingredients and bold flavors, delivering a satisfying, protein-packed dish that's as nutritious as it is delicious. Serve it with crusty bread to soak up every last drop of the flavorful broth!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds red snapper fillets
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 1 large red bell pepper
• 28 ounces tomatoes (crushed, canned or fresh)
• 4 cups fish or seafood stock
• 2 medium potatoes
• 2 medium carrots
• 2 stalks celery stalks
• 1 leaf bay leaf
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 4 servings lemon wedges

Directions

Step 1

Pat the red snapper fillets dry with a paper towel and cut them into large chunks (about 2-3 inches). Set aside.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 3

Dice the onion, mince the garlic, and chop the red bell pepper. Add them to the pot and sauté for 5-7 minutes until softened.

Step 4

Peel and dice the potatoes and carrots into bite-sized pieces. Chop the celery stalks as well.

Step 5

Add the potatoes, carrots, celery, and bay leaf to the pot. Stir to combine.

Step 6

Stir in the crushed tomatoes and cook for 5 minutes, allowing the mixture to simmer slightly.

Step 7

Pour in the fish or seafood stock and stir. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 8

Season the stew with paprika, cumin, oregano, salt, and black pepper. Mix well.

Step 9

Cover the pot and let the stew simmer for about 25-30 minutes or until the potatoes and carrots are tender.

Step 10

Gently add the red snapper chunks to the pot, ensuring they are submerged in the broth. Cover again and let the fish cook for 6-8 minutes, or until it is opaque and flakes easily with a fork.

Step 11

Taste and adjust the seasoning if needed. Remove the bay leaf before serving.

Step 12

Ladle the stew into bowls and garnish with freshly chopped parsley.

Step 13

Serve hot with lemon wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	3679.4 grams (3679.4g)

Amount per serving	% Daily Value*
Calories	2336

Total Fat 72.70g	93%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 4.10g
Cholesterol 356mg	119%
Sodium 5203mg	226%
Total Carbohydrate 168.60g	61%
Dietary Fiber 32.10g	115%
Total Sugars 45.80g
Protein 272.50g	545%

Vitamin D 1814IU	9072%
Calcium 648mg	50%
Iron 15mg	84%
Potassium 9672mg	206%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 45.1%

Carbs: 27.9%